hey guys it is midsummer and you know
what that means it is pie-making season
and today I am going to show you how to
make a beautiful cherry pie that is as
elegant as it is delicious and part of
the way it gets his beauty is by the
help of a couple of key pie making
products things that I have fallen in
love with over the last year this video
is being sponsored by the inspired home
website where I'm a contributor to
collaborate with me to show you how to
use these great products for more
information on the products I'm going to
show you you can head to their website
I'll leave you a link in the description
and there you will also find a fun
little blog post that will tell you all
about my first job in high school which
was coincidentally
a pie maker all right so let me show you
how to make this beautiful cherry pie so
first up we're going to make our crust
when we are making a deep-dish crust
that has a very decorative element to it
like a lattice top you really do want to
make sure that that butter is well
worked into the flour otherwise what
ends up happening is the butter starts
to separate when it hits the hot oven
and you're not going to retain that
beautiful shape so when it comes to
making something decorative like this I
do like to pull out my food processor I
love this classic design by Cuisinart
it's the model that I've used for years
and what I like about this model is it
is the most affordable model so if
you're in the market for a Cuisinart and
you've been holding out this is a great
one to get so in the bowl of our food
processor we're going to add two and a
half cups of all-purpose flour one
teaspoon of salt and three tablespoons
of sugar you can go ahead and just pulse
that up until everything's nice and
combined and then to that we are going
to add one cup of very cold diced butter
and you just want to add it slowly
pulsing all the while till your mixture
resembles a coarse meal and that's what
I love about the food processor it's
hard to get that kind of texture with
your hands and then finally we're going
to add a third of a cup of ice water
pulsing all the while until your mixture
turns into a dough ball then you can
pull the dough out of the food processor
transfer it to a floured surface you're
going to divide it into two equal sized
balls then you're gonna flatten your
dough into disks wrap in wax paper and
pop it in the fridge for about an hour
okay so next up let's talk about pie
plates I really love this deep-dish pie
plate from Emil only to French company
and I love the way that it has this
beautiful scalloped edge to it it really
is going to add that wonderful homemade
rustic quality once our pie is baked
once your dough is all firmed up and
ready to go you can roll it out onto a
floured surface you're going to take
your dough drape it over your rolling
pin place it over your pie plate and you
will have some overhang and that's what
we want at this stage so allow it to
overhang about one to two inches and
then at this stage you can take your pie
plate and pop it in the fridge just to
keep that dough nice and chilled while
we work on our filling this filling is
really easy to do because we are going
to be using frozen cherries I love
frozen cherries especially for a pie
because you don't have to pit them they
come already pitted and it's going to
save you a ton of time but one tip with
the frozen cherries you do want to make
sure that they are well thought out and
I sometimes even give them a little
rinse and let them hang out in a
colander just to dream because you want
to get all of that excess moisture out
of the cherries before you go to fake
with them otherwise you'll end up with a
really soggy pie bend to your cherries
you're going to add a third of a cup of
corn starch or corn flour as some of you
may know it you could use regular flour
but I find the cornstarch works even
better so if you do have access to it go
for the corn starch and a third of a cup
of sugar and one little pinch of salt
you're going to toss that all up until
those cherries are nicely coated with
the flour and the sugar and then let
them hang out in their bowl just for a
little bit you will find as those
cherries sit there with the sugar in the
corn flour they will admit even more
juice so you do want to kind of give
them just a little bit of time they're
going to take our pie plate and we are
going to fill it with our cherry mixture
but I do like to spoon it out rather
than take the whole bowl and dump it
into the pie crust because you'll see if
there's any moisture left over don't put
that in the pie shell leave that in the
bowl now at this stage we do want to
take some beaten egg and just brush it
along the rim of your pie shell and this
is going to be used to stick our lattice
strips and hear them once we start to
fill in our pie there you going to roll
out your second
now and then we're going to use my third
favorite product for effortless pie
making the pastry wheel cutter by
talisman design I love this little
gadget because it makes lattice tops so
easy so if you've ever been intimidated
by a lattice top those days are over
because wait until you see how easy this
is you take the little wheel and you
just run it through your dough and you
will see you will have a beautiful
scalloped strip no measuring no cutting
all you have to do is wheel genius do
start in the center with the longest
strip first and then you can work
towards the edges getting shorter strips
as you go along which I have about five
to six strips now at this stage there
are really two ways to go some people
really like those woven lattice pie
crusts those are beautiful for sure but
they can be a little bit intimidating
and hard especially for the novice Baker
so we're going to keep it really easy
we're not going to leave it we're just
going to place it on top and I find that
it works just as well so at this stage
you may end up with a bunch of scraps
from all of those first trips you made
you can just put those together roll it
out again and do the same exact thing to
go the other way again five to six
strips going the opposite direction and
then you will see you'll have a
beautiful lattice design and then the
next thing we want to do is take a pair
of kitchen shears and just cut our dough
all around the edge so that we create a
uniform length then you're going to take
the dough fold it over and press it
together so here's and then just go
ahead and crimp it all around the
perimeter to make sure that you're
creating kind of one uniform crust now
this may not look like much now but just
wait because then I have another gadget
for you that's going to finish this and
make it look really beautiful so
introducing my fourth favorite product
for easy pie making the pastry wheel
decorator you place it on top of your
crimped crust and we're just going to
travel around the edge of our pie
turning it as we need and you will see
you will get this beautiful little
crimped edge to your pie isn't that
beautiful so easy and nobody needs to
know how you did it
goodnight this pie is looking quite
gorgeous but we have a few more things
to do but none of its
so just stick with me we're now going to
take our pie and we are going to pop it
in the freezer for at least 10 minutes
because we want it to completely firm up
before it hits the hot oven so that it
retains this beautiful shape and then
moments before it goes in the oven we
are going to brush it lightly with some
beaten egg just so that it turns a nice
golden brown and has a nice shine to it
we are going to use my fifth favorite
product for pie making and that is a pie
shield so a pie shield is going to help
prevent your crust from getting too
Brown while you wait for the rest of
your pie to bake that can be a common
problem with pie baking and a pie shield
can really help with that but one of the
reasons I really like this pie shield is
it's adjustable you can adjust from
eight inches all the way up to an eleven
and a half inches and now it is ready to
go and we are going to bake it at 425
degrees for just 15 minutes I know
that's a very high temperature
especially for a pie but one of the
reasons I like to start it out this way
is it's going to bake our crust almost
like blind bake it very very quickly
which will help it set up so go ahead
and do that and then after the 15 minute
mark you're going to reduce the heat to
350 degrees Fahrenheit for 45 minutes
and that will take it through the rest
of its baking time once your pie is done
you can remove it from the oven allow it
to cool move the pie shield and you will
see you will have a beautiful
golden-brown pie on your hands but you
do need to let it cool for a few hours
because as it cools the juices and that
cherries will set up it'll be a lot
easier to cut that way if you try to cut
into it right now your whole pile how
they just fall apart so it does help to
do this in the morning if you wanted to
serve it for dinner when you bring this
pie to the table people will be so
impressed by your beautiful lattice
design and of course serve it with a big
scoop of vanilla ice cream all right you
guys I hope you give this one a try and
let me know what you think and I also
hope that you head to the inspired home
website learn more about all of these
products as well as read my blog post
about my first job as a pie maker
alright you guys I'll see you back here
next time for another easy and delicious
recipe until then bye